Strawberry-Rhubarb Jam

Name: Strawberry-Rhubarb Jam
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 100
Cuisine: Global
Ingredients: 12 half-pint canning jars with lids and rings; 2 Tbsps lemon juice; 99 grams packages powdered fruit pectin; 1 liter diced rhubarb; 1 liter sliced fresh strawberries; 2 liters white sugar

Strawberry-Rhubarb Jam

Strawberry-Rhubarb Jam is a gluten free, fodmap friendly, and vegetarian recipe with 120 servings. One portion of this dish contains about 0g of protein, 0g of fat, and a total of 70 calories. This recipe covers 0% of your daily requirements of vitamins and minerals. If you have half-pint canning jars, lemon juice, sugar, and a few other ingredients on hand, you can make it. It works best as a condiment, and is done in around 2 hours and 40 minutes. 296 people found this recipe to be flavorful and satisfying.

Instructions

Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.

Ingredients you will need

Fruit Pectin

Strawberries

Lemon Juice

Rhubarb

Butter

Fruit

Juice

Sugar

Jam

Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Ingredients you will need

Jelly

Water

Soup

Jam

Equipment you will use

Paper Towels

Spatula

Funnel

Knife

Ladle

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars.

Ingredients you will need

Water

Equipment you will use

Pot

Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Ingredients you will need

Jam

Equipment you will use

Pot